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Sirloin With Balsamic Vinegar

  Sirloin steak 3 Pound (1 1/2 Kilogram)
  Olive oil 25 Milliliter (2 Tablespoon)
  Salt To Taste
For marinade
  Dry italian red wine 250 Milliliter (1 Cup)
  Extra virgin olive oil 50 Milliliter (3 Tablespoon)
  Balsamic vinegar/Red wine vinegar 50 Milliliter (3 Tablespoon)
  Lemon juice 25 Milliliter (2 Tablespoon)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), minced
  Dried rosemary 1 Teaspoon
  Dried thyme 1 Teaspoon
  Pepper 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon

MARINADE: In large shallow dish, combine wine, oil, vinegar, lemon juice, mustard, garlic, rosemary, thyme, pepper and oregano.
Pat steak dry and add to dish, turning to coat.
Cover and marinate for 1 to 2 hours in refrigerator.
Remove steak and pat dry; pour marinade into saucepan and set aside.
Brush steak with oil.
Broil or grill about 5 inches (12 cm) from heat for 7 to 10 minutes per side for rare or until desired doneness.
Let rest for 5 minutes before carving diagonally across the grain into thin slices.
Meanwhile, bring marinade to boil; boil, uncovered, for 8 minutes or until thickened and reduced to about 1/2 cup (125 mL).
Taste and season with salt if necessary.
Serve a little sauce with each portion of meat.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3929 Calories from Fat 2272

% Daily Value*

Total Fat 251 g386.1%

Saturated Fat 77.5 g387.3%

Trans Fat 0 g

Cholesterol 639.5 mg213.2%

Sodium 1181.5 mg49.2%

Total Carbohydrates 53 g17.6%

Dietary Fiber 6.1 g24.2%

Sugars 11.3 g

Protein 280 g560%

Vitamin A 10.5% Vitamin C 35.7%

Calcium 57.8% Iron 167.6%

*Based on a 2000 Calorie diet

Sirloin With Balsamic Vinegar Recipe